The last few months have been rediscovering the recipes I grew up eating but were pushed back to the memories folder after coming to the US. Since I never cooked in India, I got the recipes in phone calls when I really, really was craving something. But with my mom here, I have been learning how to cook and also blogging about them so that I have the recipes together for the next time she visits and I can cook it for her.
Lau moog is a simple recipe mildly flavored with panch phoron and chillies. The roasted moong dal is cooked with bottlegourd but retains its individual graininess. This dish is comfort food and I ate it during the summer when this light dal would cool us off. Eating it here in the Fall sunlight makes me relish it even more. The fresh cilantro gives it a zing and mixed with hot rice, I can make it an entire meal.
3/4 cup of moog (moong) dal
1 small lau (chopped in small pieces) or about 1 1/2 cups
1/2 tspoon turmeric powder
1/2 tspoon grated ginger
1/2 tspoon cumin seed powder
2 green chillies
1 dry red chilli
pinch of asafoetida
1 tspoon panch phoron
1/2 tspoon sugar
salt to taste
1 tspoon ghee
small bunch cilantro - chopped
Method:Heat the ghee and temper it with panch phoron, 1 red chilli, and asafoetida. Add it to the dal and mix it well together.
In a thick-bottomed pan, roast the moong dry till you get it get that aroma and
the dal starts turning reddish brown. Remove and set it aside.
Then peel the lau and cut it into small pieces. My mom calls it ghonto style.
Since the lau will also release water, you will need to add less water for the dal.
In a saucepan, add some water and boil the moong with grated ginger,
turmeric powder and salt. When the moong is about half cooked, add
the chopped lau, cumin seed powder and sugar. Also add 2 slit green chilies.
Cook it with closed lid on medium heat and stir it every 4-5 minutes so that it
does not get stuck at the bottom.
Alternately, you can also pressure cook the moong dal and lau with the masala for
1 whistle and then finish it off on an open saucepan. In terms of the consistency,
you should be able to see the dal grains and the lau pieces should be soft but
not completely mushy.
Garnish it with cilantro and serve warm with rice.
This is going to Sra at When My Soup Came Alive who is hosting
My Legume Love Affair: Fourth Helping. It was started by Susan of
The Well Seasoned Cook.
On another note, here is a picture of the last few veggies from my garden. We fried the zucchini flowers and used the pepper, lettuce and tomato for a delicious fish recipe.